The key to this dish is the layers of heat. For me, the spicier, the better. Replace the jalapeno with a habanero if you really want to hurt yourself! But feel free to adjust the heat to whatever you can tolerate.
Total Time
30min
4.7
3 Ratings
Author: Parsley In My Teeth
Servings:
4
Ingredients
•
1
pckg
Extra Firm Tofu
, cubed
•
1
can
(28 oz)
Fire Roasted Red Peppers
•
1
cup
Water
or Vegetable Broth
•
1
Large
Onion
, sliced
•
1
Medium
Jalapeño Pepper
, diced
•
1/2
cup
Sun-Dried Tomatoes in Olive Oil
•
1/2
cup
Kalamata Olives
, sliced
or Black Olives
•
3
cloves
Large
Garlic
, sliced
•
3
Tbsp
Canola Oil
•
1
tsp
Crushed Red Pepper Flakes
•
1
tsp
Hot Smoked Paprika
•
1
tsp
Cayenne Pepper
•
1
tsp
Freshly Ground Black Pepper
•
to taste
Salt
Cooking Instructions
1.
In a pot over medium heat, saute sliced Onion (1) with Crushed Red Pepper Flakes (1 tsp) in Canola Oil (3 Tbsp) for 5 minutes.
2.
Add Jalapeño Pepper (1), Garlic (3 cloves), Hot Smoked Paprika (1 tsp), and Cayenne Pepper (1 tsp)). Cook another 3 minutes.
3.
Place Fire Roasted Red Peppers (1 can), Sun-Dried Tomatoes in Olive Oil (1/2 cup), Water (1 cup) in a food processor, and pulse until well chopped, but not pureed.
4.
Add Extra Firm Tofu (1 pckg), red pepper mixture, Kalamata Olives (1/2 cup), and Freshly Ground Black Pepper (1 tsp) to the pot.
5.
Bring to a boil, then reduce to simmer, cover and let cook for 15 minutes.
6.
Add Salt (to taste), serve hot immediately and enjoy!
Nutrition Per Serving
CALORIES
281
FAT
19.4 g
PROTEIN
10.8 g
CARBS
19.9 g
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